This Spicy Salmon Stew is perfect for all the Korean stew lovers! Although, this one is even better since salmon brings out a seriously delicious, full-bodied flavor to the Maeuntang broth!!
what is maeuntang?
Maeuntang, also known as a Korean spicy fish stew. It is famous for its pungency, spiciness, savory and numbing sensation flavors combined all in one!! You can use different types of fish for this dish. There are two popular fish used for maeuntang, which are monk fish and Cod. They are typically boiled with fresh vegetables and tofu.
why this recipe works:
I made a variation to this dish by using salmon instead since it’s easily accessible in the States. But no worries, this stew is just as tasty and full of flavor! This power stew will also melt away all your blues, sinus, common colds and leave you totally satisfied! Best served in a steaming hotpot and shared with others! Don’t forget the extra rice!
is this stew spicy?
Yes, this soup is supposed to be spicy. You can always modify the spiciness by adding less spices, however, the object of this soup is to create a spicy stew to enjoy the fish without having that fishiness about it. If the stew is too bland or not spicy enough, you will end up having more of a fishy after taste.
what types of fish is recommened?
Yes, you can use different types of fish as mentioned before. I used salmon for this one since it’s easily available in the states, but you can also use pollock, flounder, sea bass, cod, flounder and more.
should i buy fish with bones?
I highly recommend using the fish with bones for this stew. I added the head and tail for mine. The deep flavor really comes from the bones and extra parts you tend to toss away, so please use them!!
did you enjoy this recipe?
Did you enjoy this spicy salmon stew recipe? Be sure to check out my other stew recipes:
- SOYBEAN PASTE STEW WITH BEEF & VEGGIES
- KOREAN KIMCHI STEW, KIMCHI JJIGAE
- SPICY TOFU STEW WITH SEAFOOD
- Spicy Korean Squid Stew, Ojingeo Jjigae
SPICY SALMON STEW/YEON-EO MAEUNTANG
- 8 whole dehydrated anchovies extra large size
- 1 handful dehydrated shiitake mushroom slices
- 1 knob fresh ginger sliced
- 6 cloves garlic smashed
- 4 stems scallion white part and root only
- 1.6 lbs Salmon assorted parts, big chunks head, tail, bone in fish
- 6 cups water
- 1 cup Korean radish big chunks
- 2 leaves napa cabbage whole, chopped
- 4 baby carrots
- ½ zucchini big chunks
- 1 small onion chopped
- 16 oz soft tofu cubes
- 1-2 Tbsp gochujang
- 3 Tbsp soup soy sauce
- 1 Tbsp mirin
- 4-5 Tbsp gochugaru
- 4 tsp sea salt
- ⅛ tsp black pepper
- 1½ tsp sugar
- 1-2 Korean green peppers sliced
- 1 scallion chopped
- Make spicy sauce and set aside.
- Combine anchovies, shiitake, garlic, ginger and scallion into a large tea bag and set aside.
- Chop all veggies & aromatics and set aside.
- Clean fish, dab with paper towel and set aside.
- Add water to a pot and drop tea bag. Bring pot to boil then simmer for about 10min. Discard tea bag.
- Add spicy sauce and boil for about 2-3 min. Add onion, carrot, radish and fish. Bring to boil. Boil for about 7-8 min with lid. Add tofu, cabbage and zucchini and boil another 5-6min with lid. Salt to taste. Turn off heat and add Korean green peppers and green scallions. Serve hot with rice.